Ingredients

Directions

In a large bowl, cream the shortening and sugar until light and fluffy. Beat in the eggs and vanilla until smooth. Combine dry ingredients; stir into batter. Fold in half of nuts.

Spread into a greased 13x9-in. baking pan. Sprinkle with remaining nuts. Bake at 350° for 20-25 minutes or until brownies pull away from the sides of the pan. Cool on wire rack. Cut into squares.Yield: 2 dozen.

Originally published as Chocolate Nut Brownies in Reminisce
July/August 1992, p33

In a large bowl, cream the shortening and sugar until light and fluffy. Beat in the eggs and vanilla until smooth. Combine dry ingredients; stir into batter. Fold in half of nuts.

Spread into a greased 13x9-in. baking pan. Sprinkle with remaining nuts. Bake at 350° for 20-25 minutes or until brownies pull away from the sides of the pan. Cool on wire rack. Cut into squares.Yield: 2 dozen.

Originally published as Chocolate Nut Brownies in Reminisce
July/August 1992, p33

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GerAmerFoodie User ID: 6871208244788

Reviewed Mar. 2, 2016

"This is the recipe I remember from my childhood (before packaged mixes). Rich and chocolatey, they bake up just right - not too cake-like, but not too moist. I used a dark baking pan and increased cooking time by 5 min."